Vegan, Low Protein (PKU), Gluten Free, Dairy Free and Low Fructose
Adapted from The Healthy Chef
Total Protein Count: check the protein content of the vegetables used
4 Serves = 0g Protein per serve
This is my go-to soup when I want to kick-start my detox or even when I’m feeling a bit sluggish. During the cold winter months, we look for warming foods such as soup. However, this soup can also be enjoyed cold; making it a perfect year-round detox solution. It is also a great way of using up those extra greens from the farmers markets or weekly shopping. It’s perfect for all sensitivities and conditions; including PKU. (Note: if you are on a PKU diet, adjust the count if you use protein dense vegetables such as peas or broccoli.)
This recipe is from The Healthy Chef’s Detox Green Vegetable Soup. When it comes to soups, I always look to Chefs and cookbooks for inspiration. Once I have the basics down, then amending them to suit our diet or available foods is easy.
Another thing I love about this recipe is the Thai Gremolita (recipe below). It adds a lovely fresh zest to the soup with the lemon or lime. It’s such a simple mixture and goes with anything. Make extra amounts and add it to other soups, such as Carrot, Ginger and Tumeric or morning scrambled eggs.
1 litre home-made vegetable stock or water
500 g assorted green vegetables (broccoli, spinach, zucchini, spinach)
1/2 bulb of fennel
1 tablespoon fresh grated ginger
1 bunch coriander or Thai basil
juice of 1 lime
sea salt and pepper to taste
extra virgin olive oil or coconut oil
Roughly chop up vegetables. Combine the vegetables, ginger and the stock and bring to a boil then reduce the heat and simmer for about 3 – 5 minutes. Do not cook the vegetables for too long – just long enough to heat through.
Remove from the heat and blend the soup in a good high-speed blender.
Serve the soup into large deep bowls and sprinkle with combined gremilota before enjoying.
Drizzle with a little organic cold pressed coconut oil or olive oil before serving.
– The soup will last 3 days in the fridge. Otherwise it can be frozen and enjoyed later.
– This soup can be enjoyed warm or cold.
small bunch parsley, chopped
zest from 1 lemon or 2 limes
2 teaspoons fresh grated galangal or ginger
1 bunch fresh chopped coriander or Thai basil
2 spring onions, finely sliced
1 clove fresh raw garlic, smashed
1/4 teaspoon ground black pepper
Add all ingredients to a blender or processor and chop until you get a crumbly mixture.